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Grilled Portabella Caps Stuffed with Herb Cheese

Mushrom88

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24
serves

INGREDIENTS

24 portabella mushrooms, stemmed
6 tbsp. olive oil
1 1/2 lb. spreadable reduced fat herb cheese
6 oz. baby spinach, rough chopped
6 lb. Roma tomatoes, diced
4 1/2 oz. buttery crackers, lightly crushed

INSTRUCTIONS

  1. 1
    For each serving, to order: Brush both sides of 1 mushroom with oil. Mix together 1 oz. herb cheese, 1/4 cup (1/4 oz.) spinach, and 2 oz. of tomato and spread on the gill side of the mushroom. Sprinkle with about 1 tbsp. of cracker crumbs.
  2. 2
    Place the mushrooms gill side up on a 400°F grill. Cover and cook until the mushroom is tender and the cheese is melted, about 13 minutes.
  3. 3
    For a more quiche like consistency, cook 2 minutes more.

notes

Recipe courtesy of the Mushroom Council and mushroominfo.com

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cuisines European, Other European
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